Crab risotto
Heston Blumenthal At Home, p. 220
Ingredients
- Groundnut or grapeseed oil
- 150g carnaroli risotto rice
- 90g dry white wine
- 75g dry white vermouth
- 750g crab stock (p.43)
- To finish and serve
- 60g mascarpone
- 45g acidulated butter (p.260)
- 150g cooked shredded white crab meat, and/or brown meat
- 15g basil leaves
- 15 tarragon leaves
- Salt
- Crab oil (optional, p.43)
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